Method

All you do is trim the cauliflower into florets about 2.5 cm in diameter, and place them in a large mixing bowl, then crush the garlic into the bowl and sprinkle in the crushed coriander seeds and oil.

Use your hands to toss and mix everything together until the cauliflower is evenly coated then arrange the florets on a large roasting tray and season with salt and pepper.

Bake for 25-35 minutes or until slightly charred and tender when tested with a skewer, and serve straight away.